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APRICOT PIE- 1

In a food processor combine the butter, flour,  sugar and salt until the mixture resembles breadcrumbs.  Beat in the egg.  When the mixture forms a ball, form a disk, wrap it in plastic and refrigerate for 2 hours.  Roll out the dough to a 1/4-inch thick and line a 10-inch tart pan.  Wrap in plastic and refrigerate.  Preheat the oven to 425F.  Place 8 of the apricots in a food processor and purŽe.  Beat in the eggs, butter and vanilla extract.  Cut the remaining apricots into quarters and place them upright in the pie crust.  Pour the egg mixture over the apricot quarters.  Bake for 35 minutes until the custard sets.  Cool on a rack.
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For the crust:
1 1/2 cups flour
3/4 cup unsalted butter, softened
1 egg, beaten
1/2 cup sugar
pinch of salt

For the filling:
2 1/2 lbs apricots
4 eggs
1/2 cup unsalted butter, melted
1 tsp vanilla extract
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40
mn
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35
mn
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Restaurant
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Desserts
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Daniel BOUCHƒ
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Bandol
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